Rajasthani Laal Maas (Spicy Red Mutton Curry)

• 2 medium Yellow onion
• 6 cloves Garlic
• 30 g Ginger root
• 10 pieces Dried red chili
• 3 tbsp Ghee
• 1 piece Cinnamon sticks
• 6 pieces Whole cloves
• 1 large Goat leg, bone-in
• 2 tbsp Ground coriander
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 1 tsp Black pepper
• 2 tsp Fine sea salt
• 900 ml Water

1. Thinly slice the onion. Crush the garlic and finely grate the ginger.
2. In a small saucepan, cover the dried red chilli with 300 ml of the water and simmer for 8 to 10 minutes until softened. Tip into a blender and blend to a smooth paste, adding a splash more water if needed.
3. Heat the ghee in a Dutch oven over medium-high heat. Add the cinnamon sticks and whole cloves and cook for 30 to 45 seconds until fragrant.
4. Add the goat and brown well on all sides, 8 to 10 minutes. Sprinkle over the fine sea salt and black pepper as it cooks.
5. Reduce the heat to medium and add the onion. Cook for 10 to 12 minutes, stirring often, until deep golden and starting to caramelise.
6. Stir in the garlic and ginger and cook for 1 minute until aromatic. Add the ground coriander, ground cumin and ground turmeric and cook for 30 to 60 seconds, stirring so the spices do not catch.
7. Stir in the chilli paste and cook for 2 to 3 minutes until the ghee begins to separate at the edges and the raw chilli smell mellows. Pour in the remaining water, scraping up any browned bits from the base.
8. Bring to a gentle simmer, then cover and cook on low for 65 to 75 minutes, stirring occasionally, until the goat is tender and the sauce is thick and brick-red. If it looks dry at any point, add a small splash of water and keep the simmer gentle.
9. Uncover and simmer for 5 to 10 minutes to your preferred consistency. Taste and adjust the fine sea salt if needed, then rest off the heat for 5 minutes before serving.

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